Dubai Chocolate Bar

Ingredients

• 200 g Kadáif (shredded phyllo dough) (Finely chopped with a large knife; do not buy pre‑golden as it is more expensive.)
• 100 g Unsalted butter (Cut into cubes for even melting.)
• 100 g Powdered (icing) sugar (Adds sweetness to the kadáif shell.)
• 150 g Unsweetened 100 % pistachio paste (Key flavor component; look for a smooth, oil‑free paste.)
• 100 g White chocolate (for filling) (Melted and mixed into the pistachio filling.)
• 50 g Finely broken pistachios (Adds texture to the filling.)
• 300 g Milk chocolate couverture (200 g for the base shell, 100 g for the top layer.)
• 3 g Cocoa butter (M.O.) (Added during tempering to improve shine and snap.)
• 2 g Liposoluble food coloring (green, yellow) (Optional; use only a few drops to avoid bitter taste.)
• 15 ml Tahini (optional) (Adds a subtle sesame note to the filling; can be omitted.)

Instructions

1. Prepare the kadáif

   Finely chop the kadáif strands with a large chef's knife until they resemble coarse sand.

   Time: PT5M

2. Toast kadáif in butter and sugar

   In a medium saucepan, melt the butter over medium heat, add the powdered sugar and stir until smooth. Add the chopped kadáif, stir constantly to coat, and continue to toast on medium heat until the pieces turn a uniform golden‑brown and become crunchy.

   Time: PT10M

3. Cool the toasted kadáif

   Remove the saucepan from the heat and spread the toasted kadáif on a large plate to cool completely to room temperature.

   Time: PT15M

4. Make the pistachio filling

   In a mixing bowl, combine the unsweetened pistachio paste, melted white chocolate, optional tahini, and the finely broken pistachios. Mix until the mixture is smooth and homogeneous.

   Time: PT5M

5. Set the filling aside

   Cover the bowl with plastic wrap and keep the pistachio filling at room temperature while you prepare the chocolate shell.

   Time: PT0M

6. Color and pattern the white chocolate base

   Melt the remaining white chocolate in the microwave in 30‑second intervals, stirring between each burst. Divide the melted chocolate into three portions: leave one plain, color the second green and the third yellow using liposoluble food coloring. In the chocolate tablet mold, draw thin lines and dots with the colored portions, tapping lightly to settle.

   Time: PT10M

7. Freeze the patterned base

   Place the mold in the freezer for about 5 minutes, just until the colored white chocolate hardens enough to hold its shape.

   Time: PT5M

8. Temper the first batch of milk chocolate (200 g)

   Place 200 g milk chocolate couverture in a microwave‑safe bowl. Heat in 30‑second bursts, stirring each time, until the chocolate reaches 40‑45 °C. Remove from heat and stir until it cools to 33‑34 °C, then add 2 g cocoa butter and mix thoroughly. Continue stirring until the temperature drops to 29‑30 °C.

   Time: PT10M

   Temperature: 40-45°C

9. Form the chocolate shell

   Pour the tempered milk chocolate into the mold, covering the entire base and the sides. Tap the mold lightly on the counter to release air bubbles.

   Time: PT5M

10. Set the shell

    Transfer the mold to the refrigerator and let the chocolate harden for 30 minutes.

    Time: PT30M

11. Add the pistachio filling

    Remove the mold from the refrigerator. Spoon the pistachio filling onto the chilled chocolate shell and spread evenly with a spatula, leaving a thin border around the edges.

    Time: PT5M

12. Temper the second batch of milk chocolate (100 g)

    Repeat the tempering process with the remaining 100 g milk chocolate: melt to 40‑45 °C, cool to 33‑34 °C, add 1 g cocoa butter, then cool to 29‑30 °C.

    Time: PT10M

    Temperature: 40-45°C

13. Seal the bar with top chocolate layer

    Pour the tempered chocolate over the pistachio filling, ensuring the sides are fully covered. Smooth the top with a spatula.

    Time: PT5M

14. Final chilling

    Place the completed bar back in the refrigerator for at least 1 hour to allow the top layer to set completely.

    Time: PT60M

15. Demould and serve

    After the bar has fully set, gently flex the silicone mold to release the chocolate bar. Slice into 8‑10 pieces with a sharp knife and enjoy.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kadáif (shredded phyllo dough): Phyllo pastry strips, Crispy rice cereal (for texture)
• Instead of Unsalted butter: Margarine, Coconut oil (will change flavor)
• Instead of Powdered (icing) sugar: Granulated sugar (processed in blender)
• Instead of Unsweetened 100 % pistachio paste: Pistachio butter (will be sweeter), Almond paste (different flavor)
• Instead of White chocolate (for filling): Milk chocolate (will change color)
• Instead of Finely broken pistachios: Chopped almonds, No nuts (omit)
• Instead of Milk chocolate couverture: Dark chocolate (different flavor), White chocolate (will be sweeter)
• Instead of Cocoa butter (M.O.): Additional milk chocolate (will affect temper)
• Instead of Liposoluble food coloring (green, yellow): Natural powdered pigments (less vibrant)
• Instead of Tahini (optional): Sesame oil (few drops)

Equipment Needed

• Large chef's knife
• Saucepan (medium)
• Mixing bowl
• Microwave
• Chocolate tablet mold
• Spatula (silicone)
• Digital kitchen thermometer
• Freezer
• Refrigerator

Critical Steps — Do Not Skip

• Toasting the kadáif evenly without burning.
• Tempering the milk chocolate to the correct temperature range (40‑45 °C, then 33‑34 °C, finally 29‑30 °C).
• Working quickly when pouring tempered chocolate, as it sets fast.

Chef Tips from the Video

• Use a digital instant‑read thermometer for precise tempering temperatures.
• Liposoluble food coloring is essential; oil‑based colors will blend into the chocolate without affecting flavor.
• For a glossy finish, give the final bar a quick blast of cool air (e.g., a fan) after the top layer sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Wrap tightly in plastic film and freeze for up to 2 months.

Room temperature: If kept in a cool, dry place (below 20 °C) it will stay fresh for up to 1 week.

Make-Ahead Tips

• Prepare and freeze the white‑chocolate patterned base up to step 7; it can be stored for 2 days.
• The pistachio filling can be made 24 hours ahead and kept refrigerated.
• Temper the chocolate layers a day in advance and keep them refrigerated; re‑temper briefly before use if they become too firm.